Ingredients
- 7 marshmallow creme
- 1 kraft brand
- 600 gr sugar
- 350 gr semi-sweet chocolate chips
- 170 gr butter
- 160 ml evaporated milk
- 140 gr nuts
- 4 gr vanilla
Stir together margarine, sugar and milk in heavy 3 litre saucepan. Bring to full boil stirring constantly. Boil 5 minutes over medium heat, or until candy thermometer reaches 234 deg. F., with constant stirring to prevent scorching. (Candy thermometer highly recommended)
Remove from heat. Gradually stir in chocolate chips until melted. Add remaining ingredients, mix until well-blended.
Pour into greased 9x9 inch or 13x9 inch pan. Cool at room temperature. Cut into squares. Makes about 3 pounds of fudge.
